A coffee ceremony brings relatives, neighbours and visitors together in Eritrea and Ethiopia. It’s a mark of great respect to be invited.
Green coffee beans are first roasted over an open flame in a pan then ground, boiled in a clay jebena jug, put through a sieve, and then served. Popcorn is offered as a snack. Traditionally loose grass is spread on the area where the coffee ceremony is held but we use a round grass plate.
We usually serve coffee from yirgacheffe. It’s not like other coffees. It has a distinctively fruity flavour profile and a bright, floral aroma. It is consistently ranks among the best coffee in the world, and certainly the among the best in Ethiopia itself. It’s widely considered to be from the birthplace of coffee. Ethiopia is the motherland of all Arabica coffee. When coffee was taken to other countries, people had to find ways to adapt it to the local climate. That’s Arabica coffee grows best in places that have climates similar to that of Ethiopia: mountainous, tropical, with moderate wet and dry seasons.